Trim off large leaves of broccoli.
Wash broccoli, and break off flowerets; reserve stalks for use in other recipes.
Place the cauliflower and broccoli flowerets in a small amount of boiling salted water; return to a boil.
Cover, reduce heat, and simmer 8 minutes; drain well.
Set aside.
Combine cream cheese, soup, arid lemon juice in a heavy saucepan; cook over medium heat, stirring constantly, until cream cheese melts.
Remove from heat; stir in shrimp.
Place cauliflower in center of serving platter; arrange broccoli around edges.
Spoon sauce on top; sprinkle with almonds.